Corn And Crab Cakes
Ingredients:
1 lb crab meat, picked
2 large eggs
1 cup fresh bread crumbs*
2 TBS lemon juice
1/4 cup red pepper, chopped
1/4 cup mayonnaise
2 TBS parsley, minced
1 TBS chopped dill
2 TBS Dijon mustard
1/2 tsp crab seasoning (Old Bay)
1/2 cup corn, cut from cob
1 TBS oil
1 TBS butter
Mix all ingredients and make into cakes (approximately 8) and refrigerate for 30-45 minutes. Saute in oil and butter until golden brown and serve with Corn and Tomato Salsa. Serves 4.
*If crab crakes are too soft to handle easily, add up to 1/2 cup additional bread crumbs.
